Research Of The Sweet Whey Desaltination

Along with the development of cheese processing industry in China, the output of whey also seesgrowth year by year. However, the utilization of whey, which is directly related to the price of cheese,has always been an issue waiting to be improved. Whey products can be widely used in a variety offields and have been in short supply in food and feed industries. The recovery and utilization of wheywill not only enhance the core competitiveness and the overall economic benefits of cheese productionenterprises, but also help to reduce China’s whey products import volume and ease the tension of shortsupply. This article makes research on whey desalination by19combinations of different kinds of ionexchange resins（cation exchange resin：001×7，001×12，001×16，D001，D113. Anion exchange resin：201×4，201×7，330，D301，D201）, and the effect of whey desalination by nanofiltration membranewith interception of molecular mass180u was studied. The following conclusions was summarized:1. The optimal combination of ion exchange resins for desalination of whey has been identifiedwith consideration of exchange capacity, ease of recovery, protein absorption rate and dry matterabsoption rate:001×7positive ion resin+330negative ion resin. Upon absorption by positive andnegative ion exchange column, the total ash removing rate is96.2%; total dry matter recovery rate is72.4%; total protein recovery rate is77.6%; and the desalination rate has reached the standard of that forD90desalinated whey powder.2. Two nanofiltration methods were investigated to desalinate sweet whey. Method1investigatedthe different diafiltration procedure of nanofiltration of whey, the results showed that the bestdesaliniation effect may be achieved by filling deionized water (with volume equal to that of theconcentration liquid) to the interception liquid at permeation rate in the condition where the volumeconcentration ratio (VCR) of the nanofiltration is1.5. After spray drying, the nanofiltered whey powderis44.4%less ash than the original whey powder. Method2showed that adjusting pH value of wheygive a significantly influence to the desalination. After adjusting the pH of whey to4.6and5.15respectivly, then nanofiltrte the whey to VCR=3and diafiltration to remove the ion. The ash of finalwhey powder produced from the concerntrated whey is2.7%and2.8%,66.8%and65.8%less ash thanthe original whey powder, which is much higher than the method1. The penetrating fluid ofnanofiltration is good source to produce deionized water by reverse osmosisIn this study, the D90whey powder (desalination rate of96.2%) was produced by the use of ionexchange technology through a lower equipment investment which meets the market demand. The D70whey powder (desalination rate of66.8%) was produced by the nanofiltration technology. The resultssupport the desaltination whey powder production industry in China...